Egg rolls span the Asian culture. Our Thai version uses first press Fish Sauce and Curry Paste for a unique flavor.
Time
40 minutes to assemble
Cooking times vary on method and skillets used
INGREDIENTS
2 tablespoons oil
1 cup chopped shallots
1 1/4 pounds ground turkey*
1 1/4 cups small-diced potatoes
1 tablespoon minced ginger
1 tablespoon Fish Sauce
1 tablespoon Red or Yellow Curry Paste
3/4 cup frozen peas, thawed
2 tablespoons minced cilantro
1 pound package egg roll wrappers
Optional: Sweet Red Chili Sauce
*Ground pork can be substituted for turkey.
DIRECTIONS
- Heat oil in a large skillet on medium high heat. Add shallots and stir-fry until slightly browned.
- Add turkey, potatoes, ginger, Fish Sauce and Curry. Stirring, cook until curry is completely dissolved into mixture and meat is cooked.
- Mix in peas and remove from heat. Add cilantro and combine. Adjust seasonings by adding more Fish Sauce or salt if desired.
- Roll 1/4 cup filling in each egg roll wrapper according to package instructions. Deep-fry* or pan-fry until golden brown. Drain on paper towels. Serve with Sweet Red Chili Sauce for a dipping treat.
- *For an alternative to frying, coat egg rolls with non-stick cooking spray and bake at 400°F until golden brown, turning frequently.
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